Scalloped Oysters

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delicious

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Ab fab! I had Reduced Fat Club (Keebler crackers in the house and used them. I also poured all of the oyster liquor into the casserole. Truly terrific!

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This is the exact same recipe that my Aunt made! It was always a part of our Thanksgiving dinner. Our beloved Aunt(who was like our second Mom passed away in 2002. I thought who is going to make the scalloped oysters now!? Well I took it upon myself to try and make them. I found her recipe and have been making them ever since. Now I have to make them for our family Thanksgiving and Christmas dinners every year. We can't eat them without thinking of her. This recipe is soooo good! I do use canned oysters at times because the fresh oysters can be very expensive here in upstate NY. I find the taste is not compromised by using the canned oysters. Great recipe Paula!! You rock as always!!

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I wanted more of an oysters Rockefeller taste, so I sauteed some shallots and garlic in the butter before adding in the crumbs. Then I layered some cooked spinach and grated parmesan cheese over the oysters when building the casserole. Yummy.

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Great ! Just like "down east cooking". I grew up in Mass. My mother, a very traditional cook, always used those little round "oyster crackers" crushed with a rolling pin. This dish just don't taste the same any other way.

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My ex's family made these at Thanksgiving, these are much better!

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Or in this case with Ritz. I just don't like saltine crackers in stuffing( like recipes because it always seems to dry to me. I used Ritz crackers and not only was it way moister, it had a much better flavor. In New England when they stuff fish or lobster they always use Ritz which is where I came up with it from. Try it..its better..This recipe makes a good stuffing for any fish too..I stuffed some flounder with it and it was really good..

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I had tried to make this out of memory, and it just the same, until I found this recipe. So easy, and yet sooo delicious! Thank you Paula :

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I prepared as writtien. My husband loved it and he doesn't care for oysters.

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Great recipe, but it's straight out of the 1985 printing of Joy of Cooking.